Sauteed Radishes with Mint

These radishes are coddled so all their sweetness comes out. Exposing much of their surface area to brown butter gives them a pretty caramel color and delicate flavor, which the mint subtly accents. To get beautiful browning but retain some crunch, we cut the radishes into wedges slightly wider than 1/2 an inch and were careful not to crowd the sauté pan, and were rewarded with these golden, perfectly al dente beauties. Be sure to sprinkle on the mint just before serving; it darkens quickly when exposed to heat.

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 pound radishes, trimmed and cut lengthwise into 1/2-inch wedges

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

2 tablespoons mint, roughly chopped

Heat oil and butter in a large sauté pan over medium heat. Let butter melt and then cook a bit longer, until it’s a deep golden and beginning to take on a nutty smell, about 2 minutes total.

Add radishes to pan and toss to coat. Sprinkle with salt and pepper. Cook for 8-10 minutes, tossing frequently, until radishes are tender and tinged with caramelization in places. Let cool slightly and sprinkle with mint and additional salt to taste.

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